A savory Scandinavian-style pie filled with stinging nettles, onion, and garlic in a creamy cashew and sunflower seed filling, baked in a whole-grain spelt crust.

Yield: 2 L (2 qt) pie, serves 6–8 | Prep: 20 min | Bake: 25 min | Freeze: Yes | Total: 45 min

Ingredients

Pie Dough

• 3 dl (1¼ cups) whole-grain spelt flour
• 1 dl (⅖ cup / 6 tbsp + 2 tsp) tahini
• 1 dl (⅖ cup / 6 tbsp + 2 tsp) water
• 0.5 tsp salt

Filling

• 200 g (7 oz) fresh stinging nettles
• 2 onions
• 2 garlic cloves

Stuffing

• 5 dl (2 cups + 2 tbsp) water
• 1 dl (⅖ cup / 6 tbsp + 2 tsp) sunflower seeds
• 1 dl (⅖ cup / 6 tbsp + 2 tsp) cashew nuts
• 0.5 dl (3 tbsp + 1 tsp) coconut flakes
• 1 tbsp herb salt
• 1 tbsp psyllium husk flakes, or 0.5 tbsp psyllium husk powder

Instructions

Pie Dough

1. Preheat the oven to 200°C (400°F) with the convection (fan) setting.
2. Combine the spelt flour, tahini, salt, and water in a mixing bowl.
3. Mix until a smooth dough forms.
4. Press the dough evenly into a 2 L (2 qt) ovenproof dish.
5. Prick the bottom and sides with a fork.
6. Bake for about 10 minutes.
7. Remove from the oven and set aside.

Filling

1. Wash the nettles thoroughly in a large bowl of water.
2. Lift the nettles out of the water, discard the water, and repeat the process once more.
3. Chop the nettles and place them in a large pot.
4. Finely chop the onions and press the garlic cloves.
5. Add the onions and garlic to the pot with the nettles.
6. Cover and cook over medium heat, stirring occasionally, until the vegetables are soft. No additional water is needed.

Stuffing and Assembly

1. Add the water, sunflower seeds, cashew nuts, coconut flakes, psyllium husk, and herb salt to a blender.
2. Blend until completely smooth and thick.
3. Pour the stuffing into the pot with the cooked nettle mixture.
4. Stir until evenly combined.
5. Preheat the oven again to 200°C (400°F) with the convection (fan) setting.
6. Transfer the filling to the pre-baked pie crust.
7. Bake for 20–25 minutes, or until the filling is set.
8. Let cool slightly before serving.

Tips & Variations

• Wear gloves when handling fresh stinging nettles before cooking.
• Let the pie rest for 15 minutes before slicing for cleaner portions.
• Freeze individual portions for convenient future meals.